SUPER BUFFET
5471 Fruitville Road
Florida, 34232
Sarasota County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
5
Intermediate
1
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed numerous employee jackets and other items stored above food prep areas in the kitchen. Operator removed them. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed three rice scoops placed in standing 80F water. Operator removed the scoops. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters.
- 08B-12-5:Basic - Stored food not covered. Observed products in their cook oven reach in freezer not covered. Operator covered them. **Corrected On-Site** **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed them thawing squid at room temperature. Operator placed it in a walk in cooler. **Corrected On-Site**
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed dust build up in the walk in cooler fan covers.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over unwashed veggies in the right side cook line reach in cooler. Operator removed the shrimp. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stereos over raw beef in the walk in cooler. Operator moved the beef. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line: Garlic in oil (88F - Cold Holding). Observed on the buffet line: Butter chips (86F - Cold Holding) Operator stated it had been out for approximately 1hr and placed it in a reach in cooler. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed their sushi rice not properly time marked as part of the time as a public health control plan. Operator stated it had been out for approximately 1hr and marked it appropriately. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a container of windex stored next to food product in the kitchen. Operator removed it. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the owner dump out a water bucket in e hand wash sink. Instructed owner on proper usage. **Corrective Action Taken**
Food safety inspection conducted on 2/25/2025 revealed 12 total violations (5 high priority, 1 intermediate, 6 basic).
Inspection on 8/7/2024
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a cup being used as a scoop in a container of nuts. Operator removed the cup. **Corrected On-Site**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored unmarked with customer food in the walk in cooler. Operator removed the food. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a ladle in the cook line stored in 76F degrees standing water. Operator emptied the water. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Observed food stored in the walk in freezer not covered. Operator covered the food. **Corrected On-Site**
- 41-07-4:High Priority - Container of medicine improperly stored. Observed medicinal rubbing alcohol stored above single service items in the dry storage area. Operator removed the rubbing alcohol. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishmachine at 0ppm chlorine. Operator acquired another sanitizer bucket and retested it at 100ppm. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat sauces in the walk in cooler. Operator removed the shrimp. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored over the fill line at the hibachi station: Crab (50F - Cold Holding); Chicken (50F - Cold Holding). Operator stated they had been out for approximately 1hr. Operator stored them under the proper level. **Corrective Action Taken**
Food safety inspection conducted on 8/7/2024 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).
Inspection on 7/15/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee coats stored above food in the back dry storage area. Operator removed the coats. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee on the cook line with no hair restraint. Operator had the employee put on a hat. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a serving ladle stored in 84F degrees water. Operator emptied the container. **Corrected On-Site**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of garbanzo beans, 1 can of pizza sauce, and 1 can of mushrooms dented in the back dry storage area. Operator set them aside for disposal. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed hand sanitizer and soap stored next to food in the right side server station and in a container above the cook line. Operator removed the cleaners. **Corrected On-Site**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth sanitizer at 300ppm chlorine. Operator emptied out the buckets. **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed expired: Bin Lin 2/7/24 through ServSafe
Food safety inspection conducted on 7/15/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).